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Traveling to Rome with Kids

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Mini Almond Cheesecakes Baked in a Jar

I have a thing for madeleines. A big thing for them. When William was a baby, we used to go to Starbucks and share a package of vanilla madeleines. He loved them so much I always bought an extra package to have in my diaper bag for emergencies. Donsuemor contacted me and asked me if I would like to participate in their Dessert a Day campaign. Umm.. yes. Create a recipe using something that I already love? Done and done. They asked me what product I would like to use; lemon, vanilla, chocolate, chocolate-dipped, or almond tea cakes. I adore almond anything, it took me about 2 minutes to decide which madeleine I wanted to work with. I came up with this mini almond cheesecake and baked them in half-pint Mason jars. I needed to bring a dessert to a party and thought that these would be perfect for two reasons. You have to make them a day ahead of time, and you know how I love a make ahead dessert. And they are completely portable, and not to mention adorable. If you do not have half-pint Mason jars, you can bake these in a muffin tin lined with cupcake liners. Just skip the water bath.

Instructions

Pulse the French Almond Cakes in a food processor. Pulse until they resemble bread crumbs. Add the melted butter. And pulse again.

Use an ice cream scoop and add the almond cake mixture to the mason jar. Use the back of a spoon and press the crumbs down. Put the jars in a 9×13 baking dish. Bake in a preheated 350 degree oven for 8 minutes.

Add the cream cheese and sugar to the bowl of a food processor. Run until smooth. Scrape the sides and bottom and run again. Add the egg, lemon, sour cream, vanilla, almond extract, and salt.

Pour the cheesecake batter over the baked crust. Boil a kettle of water. Take one of the jars out, and pour boiling water halfway up the sides of the jars. Add the jar back to the pan, this helps not get water into the cheesecakes.

Bake the cheesecakes for 25 to 30 minutes. The edges should be set, but still have a little jiggle.

Cool completely and chill in the refrigerator overnight. Garnish with whipped cream, a single raspberry, and sliced almonds.

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I too love everything almond, and everything cheesecake. Love the sound of this and the small jar idea… too bad mine are all recently full of jam! I can think of other fun ideas with these, so I’d better pick some more up. Thank YOU!

I love almonds and these are so cute, I could die. I love desserts like this made as individual portions, they are cuter and so much less troublesome!

bakedbree

August 24th, 2011 at 8:15 pm

They really are less troublesome. And far less expensive than full on cheesecakes.

Traci

August 23rd, 2011 at 8:17 am

These look delicious and soooo adorable! I want to make them for a small woman’s retreat I am going to this weekend. Any suggestions on what I can use in place of the Donsuemor French Almond Cakes since I don’t have time to order them? Remember I am not a baker so I am totally at a loss =(.
Thanks Bree!

Found you from Donsuemor’s FB page. I made something similar with the French Almond Cakes. I did pumpkin pie! These look awesome. I’ve never seen tiny mason jars. I’ll have to find them and make this soon…yum. Thanks for the inspiration!

bakedbree

October 3rd, 2011 at 1:15 pm

Welcome! Pumpkin pie sounds like a great idea. They are half pint jars and you can usually get them at Wal-mart. Sometimes I order them from Amazon.

Verta Wurthmann

October 29th, 2011 at 9:05 pm

I’am trying to find the reciep for the pie in a jar you did on Marthra’s. show.

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Welcome to my online home. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure. I live in Stuttgart, Germany with my Coast Guard husband and our three kids.

We pack our bags as often as we can. There is a lot of world to explore. We have explored ten countries just this year. When we aren’t traveling, we enjoy spending time at home - cooking, baking, reading, and spending time together.

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